Lemony Blueberry Swirl Loaf Cake

Lemony Blueberry Swirl Loaf Cake

**This post has been sponsored by Honest Cooking and Bonne Maman. As always, all opinions are my own.

This Mother’s Day, as it slowly dawns on me (with excitement, but also a healthy dose of anxiety) that I’m really going to be someone’s mom soon, I’m reminded that I have two particularly wonderful women in my life to look to for guidance and inspiration on how to be the greatest mom ever.

I have been blessed to have a mother who has not only been an amazing role model for me personally and professionally but has also devoted literal decades of her life to making sure I am happy, healthy, fulfilled, and loved in heart/mind/body/soul…and a mother-in-law who is loving and generous, and who doesn’t hesitate to drive 8 hours at the drop of a hat to help us give the walls a fresh coat of paint or hand-sew a billion cloth hearts for our wedding favors. Both are eagerly awaiting their grandson, and are already stockpiling vacation time so that they can spend time with us and help us navigate the first scary weeks of having a baby.


  • 1-1/2 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain Greek yogurt
  • 1-1/3 cup sugar
  • 3 large eggs
  • 2 tsp grated lemon zest (2 lemons)
  • ½ tsp vanilla extract
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup vegetable oil (or canola oil)
  • 4 tbsp Bonne Maman Wild Blueberry Preserves
  • ⅓ cup light brown sugar
  • ⅓ cup all-purpose flour
  • ¼ tsp ground cinnamon
  • ¼ cup (1/2 stick) unsalted butter, melted
Read the whole recipe on Just Putzing Around the Kitchen